Vinous (94-96)

The 2020 Grands-Echézeaux Grand Cru has a nicely-detailed bouquet: mulberry, crushed stone, rose petal and light bergamot aromas. The palate is medium-bodied with fine-grain tannins, taut and fresh with a slightly chalky-textured but quite persistent finish. I admire the tension here and the length - a noble G.E.

Wine Advocate (93)

The 100% Tempranillo 1996 Cuvee Campanario represents a blend of the finest parcels of Tempranillo. The wine was aged in 100% new French Limousin oak for 16 months, then bottled without filtration. It reveals a saturated purple color, and is more backward both aromatically and on the palate, as well as more impressive. The wine's bouquet falls in the black fruit spectrum of aromas - blackberries, black raspberries, and overripe cherries. Full-bodied and tightly-knit, with intriguing mineral notes, this powerful, rich, layered wine could easily pass for a top-class Bordeaux in a blind tasting. The result of 28 days of maceration, the high tannin is sweet and well-integrated in the wine's framework. However, I would not recommend drinking this offering for 2-3 more years. Anticipated maturity: 2001-2020. Congratulations are in order for this impressive new winery that is already turning out wines of exceptional quality.

Wine Advocate (99+)

The 2012 Thorevilos is flamboyant, phenomenally concentrated, full-bodied, majestic and totally prodigious. It can be drunk young, but most readers will probably prefer to give it a few years of bottle age and consume it over the following 30+ years.

Wine Advocate (94)

Agraparts’ NV Brut Blanc de Blancs Terroirs F13 is – as usual for this cuvee – sourced roughly half-each from two vintages (here, complementary 2009 and 2008); grown entirely in Avize, Cramant, Oger and Oiry; vinified roughly one-quarter in demi-muid; and aged one year longer sur latte than their “7 Crus.” Effusively sweet and musky floral perfume suggesting heliotrope, narcissus, and lily-of-the-valley along with sourdough-like, pungent yeastiness and malted grain are allied in the nose to intimations of chalk dust, sea breeze and white peach. Lusciously juicy, fresh white peach and grapefruit are threaded on the polished palate with piquant peach kernel, pungent suggestions of sprouting grains, chalk, and salt. The sense of tension and vivacity here managing to harmonize with textural richness and caress is quite remarkable, especially considering that we’re only on the second rung of Agrapart’s portfolio. The finish engages imagination, salivary glands, and olfactors in equally strong measure, a suggestion of chewing peach fuzz and germinating sprouts compounding the sheer invigoration conveyed by this sensational value. (And bear in mind that this tasting note was made from a bottle that had only been disgorged a week before!) Plan to follow it for at least 4-5 years. Pascal and Fabrice Agrapart farm 24 acres morsellated into more than 60 parcels the length of the Cote des Blancs, overwhelmingly planted with selections massales (principally of the family’s own, generations-long devising) rather than clones. Viticulture is clearly a meticulous concern, and while this estate doesn’t subscribe to any labels, it has a lot in common – including absence of herbicides or pesticides; generally minimalist cellar protocol; manual- and in some instances horse-plowing – with soil-conscious growers of officially organic or biodynamic persuasion. “It’s in warm, dry vintages with low acidity that you most see the effect of working the soil and making the roots go deep,” opines Pascal Agrapart, adding “I recently had a wonderful experience with a 1976 that was still full of vivacity.” Vinification is majority in tank for the two least expensive bottlings, but otherwise in old demi-muids in which primary fermentation is spontaneous and generally leisurely, with malo-lactic conversion initiated via a vinous starter to insure steady completion. Agrapart’s 2012 vins clairs and 2011 reserves, incidentally – wine isn’t assembled and bottled here until the end of the summer – were delightful and fascinating when tasted from barrel this June. There was noteworthy clarity, vibrancy and complexity to every wine I tasted here in June and thereafter, so it would have broken my heart not to be able to report on the non-vintage wines, but to do so, I must confess I’m walking close to the line of the conventions I established for my reports, because neither disgorgement dates nor lots are actually indicated on the label or bottle here, but rather on the top of the cork, with the months assigned consecutive capital letters, followed by the last two digits of the year in which the wine was disgorged. This means you’ll either need to buy and remove the cage from the first bottle or get some cooperation from your merchant if you want to know when the wine was disgorged (and as at other addresses, this won’t always be a reliable indicator as to the base wines in question, because Agraparts disgorge their “7 Crus” and “Terroirs” bottlings monthly).

Vinous (90)

Pale, shimmering orange. Bright and focused on the nose, displaying fresh red berry, nectarine and orange zest aromas, with floral and mineral overtones. Strawberry and nectarine flavors show good depth and a bracing jolt of juicy acidity. The floral note repeats on the lively finish, which lingers with very good tenacity. - Josh Raynolds

Vinous (94)

Inky ruby. Highly perfumed aromas of dark berry liqueur, incense and peony are energized by a smoky mineral flourish. Sweet and seamless in texture, offering densely packed blackberry and cherry compote flavors and suggestions of candied violet, spicecake and chewing tobacco. The floral and mineral notes resonate emphatically on an impressively long, penetrating finish that features mounting tannins and a sweet hint of cola.

Decanter (95)

Gorgeous rich dark purple in the glass. Quite jammy and concentrated on the nose, heady and perfumed with a lovely delicate florality to it too. Great freshness on the palate, juicy but a dark blackcurrant and cherry fruit juice. Beautifully balanced with integrated tannins and oak. Well defined fruit, generous and quite abundant against softly grippy, velvety tannins that just give support to the overall frame. It's serious but with a lightness of touch and playfulness - energetic and lively but still with depth. A great Alter Ego and confident winemaking on show.

Jancis Robinson (17+)

50% Cabernet Sauvignon, 46% Merlot, 4% Petit Verdot. Cask sample. Very much in the Alter Ego mould – lively, fruit-driven with that vineyard-fresh feel but with a little more structure than previous years. Pure and appetising but will age. (JL) 13.7%

Wine Advocate (95)

The Altesino 2015 Brunello di Montalcino shows beautiful depth and latitude, with broad fruit aromas of dark cherry and cassis that recall the warmth and golden sunlight of the vintage. The wine is deceivingly streamlined in terms of mouthfeel, but that slim and buttoned-down backbone supports a broad range of flavors and sensations, from lavender essence and camphor ash to moist soil and toasted spice. All of these elements are delivered with impressive harmony and unity, and I expect that this wine will continue on a slow, steady and satisfying aging trajectory over the next 10 years or more. Fruit is sourced from across 21 hectares of vines with tufaceous limestone soils and Alberese rock, which contributes to the freshness and balanced structure of the wine. The wine was bottled in June 2019 (with 150,000 bottles made), and this wine was released in January 2020.

Jeb Dunnuck (95+)

The 2016 Brunello di Montalcino has remarkably consistent integration from the nose to the palate. There are generous aromatics of fresh raspberry, rosemary, lavender and Mediterranean herbs. The palate opens up with ripe and inviting cherry fruit and tea leaf, with supple tannin and freshness on the finish. Its drinkability now should not be confused for a lack of structure, as it is true to the energetic nature of the vintage. Drink 2021-2036.

Wine Spectator (97)

Laced with ripe cherry, strawberry, floral, spice, iron and leather flavors, this red is complex and charming, yet with serious tannins that ply the structure and lift the long finish. The fine balance should facilitate longevity. Best from 2024 through 2048. 1,600 cases made.

Wine Advocate (97)

The site-specific 2018 Malbec Appellation Gualtallary comes from specific soils, two plots that they believe transmit the maximum expression of limestone to Malbec, giving a structured wine with fine-grained tannins but a little wild. The vines are on stony and gravelly soils with a high percentage of limestone and sand with around 3% clay at 1,300 meters in altitude. The grapes fermented in small concrete vats with indigenous yeasts at some 25 degrees Celsius for 15 days. It matured in untoasted 3,500-liter French oak foudres for 18 months and no less than 12 months in bottle. This comes from sandy soils and very low yields that give it chalkier tannins and a savage way. This has a slightly rustic touch, vertical and with some lightness. There's always a fresh touch of aromatic herbs (thyme and rockrose), with a textured palate and very tasty and clean flavors in the finish. 20,600 bottles were filled in September 2019.

James Suckling (97)

This is a very tight and fine-grained red with a compressed mouthfeel. The fruit comes through to a class and elegance. Such length. Ethereal structure. Unique. Drink or hold.

Wine Advocate (98)

The amazing, pedal to the metal/full throttle/balls to the wall, sweet 1910 Pedro Ximenez Solera is a dark amber-colored, full-bodied, unctuously-textured beauty that should be sipped and savored slowly and carefully at the end of a meal with a plate of cashews. It is remarkable stuff. The price is not high for what it represents.

Wine Advocate (98)

The 2018 Proprietary Red Blend Amuse Bouche is composed of 92% Merlot and 8% Cabernet Franc. Deep garnet-purple in color, it bursts from the glass with bombastic scents of ripe black plums, boysenberries and Black Forest cake with hints of Morello cherries, star anise, cardamom and red roses, plus a touch of garrigue. The medium to full-bodied palate is an exercise in poise, delivering loads of vibrant black fruit and exotic spice flavors with bold freshness plus exquisitely ripe, rounded tannins, finishing with fantastic length and perfume. Absolutely stunning Merlot!

Jeb Dunnuck (97)

One of the finest examples of this cuvée I’ve tasted is the 2016 Champoux Vineyard, which comes from one of the top terroirs in the state and is in the slightly cooler Horse Heaven Hills AVA. The blend in 2016 is 50% Merlot, 30% Cabernet Sauvignon, and 20% Cabernet Franc, all aged 18 months in just 25% new French oak. Young, full-bodied, and primordial, it has incredible potential but is going to need 4-5 years of bottle age. Thrilling notes of blueberries, cassis, lead pencil shavings, and bouquet garni all define the bouquet and it has remarkable purity and elegance. It picks up more floral and high-toned notes with time in the glass and is a brilliant bottle of wine that will keep for 2-3 decades.

Wine Advocate (97)

A resounding success, the deep ruby-colored 2017 Sorella displays beautiful purple highlights and explodes from the glass with aromas of blackberry, cigar box and dried tobacco with hints of graphite and dusty purple flowers. Full-bodied, the wine is ripe and round, with an immaculate mouthfeel, showing an impressive depth of flavor. With succulent red and black fruit expressions and soft cinnamon spice tones from oak, the wine is a whirlwind of complexity across the mid-palate. Emerging with a balanced structure and lifted tannic backbone, the wine lingers with persistence and intention, as flavors of dusty bitter dark chocolate, black plum and spiced dark cherries flutter across the finish. Bravo, this is absolutely stunning and will drink amazingly for the next two decades to come.

Jeb Dunnuck (95)

Another finest to date is the 2016 Two Blondes Vineyard, which is 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, and the rest Malbec, all aged 18 months in 25% new barrels. This full-bodied, incredibly elegant red offers a great perfume of leafy herbs, tobacco, dark earth, and cassis. It shows remarkable purity and elegance (the hallmark of the vintage), a terrific mid-palate, and a great finish. This is a sensational Yakima Valley Bordeaux blend that needs 3-5 years of bottle age and will evolve for two decades.

James Suckling (99-100)

This shows the purity of Angelus. I have never tasted a wine from here with such incredible clarity. Full body, full fruit and full beauty. Super silky tannins. A joy to taste. Makes you want to drink it. 62% merlot and 38% cabernet franc.

Jeb Dunnuck (100)

I loved the 2018 Château Angélus from barrel last year and it blew me away from bottle, epitomizing the new, fresher, more elegant style of the estate while still bringing classic Angélus richness and power. The 2018 is a blend of 65% Merlot and 35% Cabernet Franc that was brought up in new oak, with a portion of the Cabernet Franc in foudre. A vivid purple color is followed by a vibrant bouquet of blackberries, crème de cassis, crushed violets, spring flowers, and cedar pencil. Beautifully concentrated, full-bodied, and flawlessly balanced on the palate, it has gorgeous tannins, remarkable purity of fruit, and awesome length. I followed this bottle for multiple days and it only improved, picking up additional depth and richness, while never showing a hint of oxidation. Pure perfection, it's going to benefit from 7-8 years of bottle age and keep for 3-4 decades. This is a sensational, magical wine from this talented team, led by winemaker Emmanuelle d'Aligny-Fulchi. Comparing this to the more opulent 2005 and 2009 over the coming decades will be an incredible experience.

Vinous (87-89)

The 2018 Beaune Boucherottes 1er Cru has a lovely blackcurrant and raspberry bouquet with just a touch of vanilla emanating from the oak. The palate is medium-bodied with pliant tannins, soft and rounded with juicy red cherries and strawberry fruit on the finish. Very approachable, although I am not convinced it is long-term.

Vinous (87-89)

The 2018 Beaune Boucherottes 1er Cru has a lovely blackcurrant and raspberry bouquet with just a touch of vanilla emanating from the oak. The palate is medium-bodied with pliant tannins, soft and rounded with juicy red cherries and strawberry fruit on the finish. Very approachable, although I am not convinced it is long-term.

Vinous (93)

Rich dark fruits, spiced cookie, smoky plums and black cherries define the 2018 Syrah Bramasole. This is cool-toned, pliant and pleasantly sweet, with a fresh display of inner violets, minerals and bright acids that keep the mouth watering. Nuanced tannins and sweet spice linger as this high-energy Cortona Syrah tapers off with blue and purple-toned florals. The 2018 Bramasole is stunning and so easy to like.

Wine Advocate (97)

I was blown away by the 2011 Matarocchio (100% Cabernet Franc). From 15-year-old vines planted some 60 meters above sea level on the Tuscan coast, this wine is absolutely stunning, delicious and simply unforgettable. Only produced in 2007, 2009 and 2011, this third edition shows towering aromas of sensuous dark fruit, leather and tobacco. If Cabernet Franc is the darling grape of this appellation, Matarocchio is a reason why. The mouthfeel is penetrating and powerful, but seamless and silky smooth at the same time. The tannin management is excellent. This is one to keep in the cellar.

Vinous (94)

The 2015 Chianti Classico Gran Selezione Badia a Passignano is a terrific example of how responsive Sangiovese can be to site. Here, the flavors are darker and richer, while at the same time the wine possesses a level of textural resonance and breadth that distinguishes it from the more linear wines Antinori makes at the Tignanello vineyard. Black cherry, plum, lavender, spice and menthol fill out the wine's frame effortlessly. This is another stellar wine from Antinori.

James Suckling (96)

Focused and complex on the nose with stone, sliced cooked apple and hints of toffee. Full-bodied, with a density and freshness and liveliness. Vivid and energetic. All about class here. Drink or hold.

James Suckling (97)

Complex nose of toast, charred pineapple, green papaya, kaffir lime and lemon. Crushed stones and white pepper, too. Full-bodied with vibrant acidity. Textured. Long and layered. Delicious and concentrated. Drink or hold.

James Suckling (98-99)

Full-bodied, dense and layered with fantastic aromas and flavors. Long, long finish. Serious contender here for wine of the vintage. One of the best ever from here? A blend of cabernet sauvignon, merlot and syrah.

Jeb Dunnuck (97)

The ample richness of the 2019 Guado al Tasso is balanced with great energy that drives through the core of this wine. Polished, with aromas of black plum, graphite, cedar, and leather, it is ripe and full-bodied, with good tannins and a linear drive but a long finish. This remarkable wine will benefit from cellaring. Drink 2025-2045.